Preheat oven to 400° F / 205° C. Line a half sheet rimmed baking tray with parchment or a silicone baking mat.

On a silicone rolling mat or lightly floured countertop, unroll the shortcrust pastry. With a rolling pin, roll to aproximately 9 x 11 inches in size.

With a 4-inch round cutter, cut the pastry into discs.

Re-roll scraps and cut remaining discs. You should have about 9-11 discs total.

Arrange on prepared tray. (Don’t worry if the discs seem close together; you’ll create space when you fold them in half.)

Spoon about 2-3 teaspoons of lemon curd in the middle of each disc, allowing a wide border around the outside edge.

With a pastry brush, brush a thin strip of egg wash around the outer edge of each disc.

Fold over, forming a half-moon shape.

Crimp edges with a fork to seal.

Brush the top of each pastry with more egg wash.

Bake in preheated oven for 15 minutes, or until deeply golden brown, with lemon curd bubbling at the edges. Cool on a wire rack while you prepare the glaze.

Glaze:

Line a tray with parchment or wax paper. Sit the wire cooling rack on top.

In a small bowl, whisk confectioner’s sugar, milk, lemon juice, and lemon zest. If necessary, add a bit more milk to adjust the consistency. The glaze should be thin enough to apply with a pastry brush.

With a pastry brush, brush a generous amount of glaze over the tops of the cooled pastries.

Return to wire rack and allow pies to sit, uncovered, at room temperature until glaze sets.

Lemon hand pies are best enjoyed on the day they are made. Cooled, unglazed pies can be wrapped in foil and frozen for up to 3 months.